Print

No-Bake Gingerbread Cheesecake Cups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Individual gingerbread cheesecake cups with a spiced gingersnap crust and creamy no-bake filling. Perfect make-ahead holiday dessert that requires no oven.

Ingredients

Scale
  • For the Gingersnap Crust:
  • 1 ½ cups gingersnap cookie crumbs (about 25 cookies)
  • ¼ cup unsalted butter, melted
  • 1 tablespoon brown sugar
  • Pinch of salt
  • For the Gingerbread Cheesecake Filling:
  • 16 ounces full-fat cream cheese, softened to room temperature
  • ½ cup powdered sugar
  • ¼ cup molasses (not blackstrap)
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 1 cup cold heavy whipping cream
  • For Garnish (Optional):
  • Additional whipped cream
  • Crushed gingersnaps
  • A dusting of cinnamon or cocoa powder
  • Cinnamon sticks for decoration

Instructions

  1. Make the Crust: In a medium bowl, combine the gingersnap crumbs, melted butter, brown sugar, and salt. Mix until the crumbs are evenly moist and the mixture resembles wet sand.
  2. Prepare the Cheesecake Filling: In a large bowl, use an electric hand mixer or stand mixer to beat the softened cream cheese and powdered sugar until completely smooth and no lumps remain. Scrape down the sides of the bowl. Add the molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt. Beat again until everything is fully incorporated and the mixture is a uniform, creamy brown color.
  3. Whip the Cream: In a separate, clean bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Be careful not to over-whip.
  4. Combine Filling and Cream: Gently fold the whipped cream into the spiced cream cheese mixture. Use a spatula and a slow, folding motion to maintain as much air as possible. Continue until no white streaks remain and the filling is light and fluffy.
  5. Assemble the Cups: Evenly divide the crust mixture among 6-8 small glasses or jars. Press it down gently with the back of a spoon to form a compact base. Then, spoon or pipe the cheesecake filling over the crust, smoothing the top.
  6. Chill and Set: Cover the cups with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chilling time allows the cheesecake cups to firm up perfectly.

Notes

Smart Substitutions: For gluten-free, use certified gluten-free gingersnaps. For dairy-free, use plant-based cream cheese and coconut cream instead of heavy whipping cream. If you don’t have molasses, use dark maple syrup (gingerbread flavor will be milder). Make sure cream cheese is fully softened to avoid lumps. Do not skip the 4-hour chill time. Store covered in refrigerator for up to 4 days, or freeze for up to 1 month.

Nutrition

Find it online: https://harmonymeal.com/no-bake-gingerbread-cheesecake-cups/